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Laszlo’s Hungarian Stuffed Cabbage Rolls

Laszlo’s Iron Skillet stuffed cabbage rolls

Hungarian Stuffed Cabbage Rolls
Hungarian Stuffed Cabbage Rolls

There are few ethnic restaurants that have been family owned for generations. I applaud them all, especially Laszlo’s Iron Skillet in Newtown, Ohio. Some of you will recall the devastating fire of the original restaurant on Valley Avenue in Newtown back in 2013. Since then, Laszlo Molnar and his sister, Monica Lippmeier, have relocated, at least for now, on Main Street in Newton. Laszlo’s skill in cooking Hungarian and German cuisines comes from generations before him. Laszlo is generous in sharing recipes, like one of my favorites, stuffed cabbage that Laszlo made on my cable show. His stuffed cabbage rolls contain ingredients indigenous to German and Hungarian food. This is one of my most requested restaurant recipes. If you’d like to enjoy it or his many other authentic dishes at the restaurant, check out the Iron Skillet at laszlo’sironskillet.com or call (513) 561-6776.   Here’s the recipe as Laszlo made it:

Ingredients:

1 small head green cabbage

1/2 pound of ground pork

1 pound of ground beef, not lean (70/30 or 80/20)

1 teaspoon caraway

1 tablespoon salt

1-1/2 teaspoons black pepper

1/4 cup uncooked long grain rice

2 cloves garlic, minced

1/4 cup onion, minced

2 eggs

29 oz. can tomato sauce

15 oz. sauerkraut

Boil salted water (enough to cover head of cabbage), core cabbage and lightly blanch, let cool.

Mix pork, beef, and all ingredients, except tomato sauce and sauerkraut, until well combined and chill, until ready for use. Take blanched head of cabbage and remove leaves, cut out vein.

Fill cabbage leaf according to leaf size with filling, roll and tuck tightly.

Sauce

Leftover cooked cabbage pieces, chopped

Stir together:

29 oz. tomato sauce

1/4 cup sugar

Salt to taste

Pinch of caraway

Cooking

Place cabbage rolls in pan, seam side down, alternating layers. Take left over cabbage pieces and put in pan along with sauce. Gently pour water over to cover. Cook for one hour. Remove rolls to cool. Put all liquid into container and chill, discard fat layer, return to saucepan, boil, thicken with cornstarch, and add sauerkraut (optional).

 

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